What’s Cooking – Cream Corn

My first thought when Judy announced that Cream Corn was this week’s ingredient was to make “Sue’s Corn Casserole”.  Sue was the woman who my friend Patti had gotten the recipe from.  I in turn passed it to my mother who made it a staple of the Thanksgiving dinner and now my nieces and nephews all think it’s “Nana’s Corn Casserole” — they also think that about the chicken and dumplings I taught my mom to make after I got the recipe from my mother-in-law shortly after I got married as well.  But I digress.

I couldn’t find my copy of the recipe — it’s not in my cookbook, my recipe box or mom’s recipe box.  Knowing my husband wasn’t a fan, I decided to do something else.  Mexican or jalapeño corn bread.

It’s been a while since I made any, so I started with an internet search.  I ultimately settled on THIS RECIPE with modifications.
Turns out I don’t have any corn meal.  I like sweet corn bread so I make my corn bread with a box of Jiffy Yellow Cake mix and a box of Jiffy Corn Muffin mix.  The only time I make corn bread from scratch is when I need it for turkey stuffing.  Don’t use sweet corn bread in that!

Anyway, I had a box of Jiffy Corn Bread mix so I just needed the jalapeños.

Here’s how I made my jalapeño corn bread.

• 2 3/4 tablespoons shortening, melted
• 1 box Jiffy Corn Muffin mix
• small can of cream corn (I used 1/2 of a large can)
• 2 eggs beaten
• 1/2 cup sour cream
• 4 oz can of chopped chilies
• 1 cup shredded cheese

Mix everything together and pour into an 8 x 8 inch greased pan.  Cook at 375 degrees for 30 – 35 minutes.

The cornbread is good — sweet like I like with just a little kick from the jalapeños.

To see other Cream Corn recipes follow the links over at Patchwork Times.  Now I’m off to debate the merits of Tofu??!!